Potatoes & Carrot Stew by Alicia Gan

Recipe Link : http://aliciavegehut.blogspot.sg/2014/04/potatoes-carrot-mushroom-egg-tofu-stew.html?m=1

Vegetarian Siew Mai by Alicia Gan

Recipe Link: http://crystalbyblog.blogspot.sg/2007/06/vegetarian-siew-mai-open-face-dumpling.html?m=1

Mixed Beans Soup by Esther Woo

Boil 2 white radishs + 3 carrots + 6 pcs mushroom + 100gm organic soup mix (bought from Justlife) for 2 hours.

Vegetarian Chicken Rice by Alicia Gan

Serves 4 - 5 persons

A) 3 cups of rice - washed & drained
30g of matured ginger - smashed
3 stalked of lemongrass
4 tbsp of margarine

B) 3 pandan leaves
4 cups of water or based on the measurement on your rice cooker whereby the water level touches 4.

C) to be cooked with rice
2 tsp of salt (tested with 1tsp but received feedback not flavorful enough)

Method:
1) Heat (A) margarine & stir-fry ginger and lemongrass. Add in rice & (C). Mix well and remove from wok.
2) cook with (B) in a rice cooker.


Ingredients for ginger sauce (blend all)
100g young ginger
1 tbsp oil
1 tbsp sesame oil
1/2 tsp sugar
1/4 salt
A bit of coriander


Ingredients for chilli sauce
5 red chillies
6 chilli padi (can add more if u want a kick!)
Some gingers
2 small limes
1 tbsp tomato ketchup
1/2 tsp salt
2 tsp sugar
1/2 cup water


DIY black sauce for Vegetarian drumstick (avail at most vegetarian supplier)
1 tbsp Vegetarian Oyster Sauce
1 tbsp of light soya sauce
1/2 tbsp of dark soya sauce
1 tsp of sugar
A bit of white pepper
- Cook till boil.

Garnish with fresh coriander, tomato & cucumber.

Vegetarian Chicken : store bought soy bean curds

Vege Kut Teh by Alicia Gan

Ingredients:
- 1 sachet Vegetarian Bak Kut Teh mixed herbs & spices (Refer photo below)
- Vegetarian mutton
- Tofu puff
- Yuk Chuk  玉竹
- Goji berries
- Chinese mushroom (soak & drained)
- Enoki mushroom
- Lettuce
- Fried beancurd sheet
- 1.5ltr of water

Seasoning:
Pinch of salt
1 tbsp Vegetarian oyster sauce
1 tbsp light soya sauce
1/2 tsp dark soya sauce (optional) we prefer black black...
1/4 sugar

Method:

1) Place water in pot & add in mixed herbs, chinese mushroom, goji berries, yuk chuk, tofu puff & vege mutton.

2) On high heat, cook for 30 mins.

3) Turn to low heat & cook for an hour.

4) Transfer broth, tofu puff, vege mutton to claypot & add in all mushrooms, lettuce, fried beancurd + seasonings & let it boil.

5) Ready to served with cili padi & fried fritters (yau char kway).

Note: Vegetarian Bak Kut Teh Premix

Oatmeal Cereal Prawn (Vegetarian version) by Alicia Gan

Ingredients:
15 pcs small size vegetarian prawns

Tempura paste:
3 tbsp plain flour
3 tbsp corn flour
1 tsp of salt & pepper
1 egg, beaten
1 small cup of water

Method:

1. Mix the corn flour and plain flour together, add salt and pepper and slowly add in beaten egg. Start mixing and add water to the flour mixture. Watch out for lumps and mix it till it’s smooth and creamy.

2. Prepare the wok and wait for oil to heat up. Dip the thawed vegetarian prawns into the flour mixture and drip it well before putting it into the wok. Fry them to golden brown.

3. Next, we start preparing the oatmeal cereal mixture. You will need:

3-5 tablespoon of oatmeal cereal
1 small chilli padi sliced (optional)
2 stalks of curry leaves
1 - 2 tsp of sugar
1 - 2 tsp of margarine

4. Heat the wok and add margarine & curry leaves and fry it till it’s crispy and the kitchen is filled with a wonderful aroma. Add the sliced chilli padi and put fried tempura prawns into the wok. Pour oatmeal in batches and keep frying.

5. Fry and stir well and when the oatmeal turn slightly brown or crispy. Add sugar and continue frying all the mixture for the taste to come together. Served hot and crispy.